Gunpowder Chicken With Dried Red Chillies & Peanuts
In this vibrant and aromatic dish, tender pieces of chicken are coated in a rich and flavorful sauce filled with a tantalizing mix of dark soy sauce, Chinese black vinegar, and Sichuan peppercorns. The dish is further enhanced with the bold heat of dried bird's-eye chillies and the satisfying crunch of whole roasted peanuts. Each bite is a delightful balance of savory, spicy, and slightly sweet notes, making this recipe a delicious and fulfilling addition to your meal repertoire.
— Constant Cookbook
Ingredients
- 12 boneless, skinless chicken thighs (about 900g), cut into pieces
- 1 tbsp dark soy sauce
- 2 tbsp vegetable oil
- 15 whole dried bird's-eye chillies
- 1 tsp Sichuan peppercorns , ground
- bunch spring onions , cut into 2.5cm pieces
- 50g whole roasted peanuts
- 5 tbsp dark soy sauce
- 2 tbsp Shaohsing rice wine
- 4 tbsp Chinese black vinegar
- 4 tbsp chicken stock
- 1 tbsp caster sugar
- 1 tbsp cornflour , mixed into 1 tbsp water
Instructions
- Marinate the chicken with the soy and leave to sit for 1 hr. If you don’t have time to marinate, don’t worry – but it does add extra flavour. Mix the sauce ingredients in a small bowl and set aside.
- Using a wok and a small amount of the oil, sear the chicken in batches. When it’s all browned, remove from the pan and set aside. Snip the stems from the chillies and shake out the seeds. Add the remaining oil and cook the chillies for 1 min, shaking the pan constantly to prevent them burning. Add the chicken back in with the peppercorns, spring onions and peanuts, then stir-fry for 1 min more. Add the sauce and stir for a few mins more until thickened.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6-8 as part of a buffet
Nutrition
- Calories: 306 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 29 grams protein
- Sodium Content: 2.7 milligram of sodium
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